Monin Pina colada flavor syrup is unreal. Their almond syrup is excellent too. A cook/bartender i know says that the finest restaurants, bars and hotels use Monin syrups in drinks. I don't wonder at all. There must be a ton of sugar in it because that stuff is viscous to say the least. It almost oozes out rather than flows out.

Flat shots need running on the center line of the tee and planting each step on the center line. Anhyzer needs running from rear right to front left with the plant step hitting the ground to the left of the line you're running on. Hyzer is the mirror of that.

Monin Pina colada flavor syrup is unreal. Their almond syrup is excellent too. A cook/bartender i know says that the finest restaurants, bars and hotels use Monin syrups in drinks. I don't wonder at all. There must be a ton of sugar in it because that stuff is viscous to say the least. It almost oozes out rather than flows out.

Those Taffel Chili Wheel things. They had absolutely no chili in them whatsoever, a real disappointment out of the bag.

Parks wrote:If the posts on this forum are any indication, the PD is like a Teebird with sunshine coming out of its butthole so hard that it flies faster.

McDonald's has some amazing fucking technology to be able to sap every molecule of apple flavor from apple slices & replace it with the faintest of vinegar tastes with a hint of a poolwater aroma. Viva science!!!

Ryen91 wrote:I am pretty sure I am more intelligent then you think and have allot more knowledge then your post might suggest.

McDonald's has some amazing fucking technology to be able to sap every molecule of apple flavor from apple slices & replace it with the faintest of vinegar tastes with a hint of a poolwater aroma. Viva science!!!

Or rotting them somewhere unhygienic? At worst maybe even with intent.

Flat shots need running on the center line of the tee and planting each step on the center line. Anhyzer needs running from rear right to front left with the plant step hitting the ground to the left of the line you're running on. Hyzer is the mirror of that.

Tried a new recipe of chicken liver pate, it turned out a bit dark brown for my taste as I prefer it more light brown or even pink. It's pretty good though and I'll probably make it again but just cook it a little less. Has bacon, spiced rum, onions, garlic, cloves, allspice, mustard seed, and a little hawk hallow heat in it along with the livers.